Creating a Successful Micro-bakery
Thinking of setting up your own commercial micro-bakery? During this one-day course, successful bakery owner Ian Waterland shares his secrets to setting up a thriving business.
The growing popularity of artisan bread, cakes and pastries across the UK is creating an ever-increasing demand for locally produced, real bread and baked goods. Providing high quality produce is only one element of a successful business and this course is packed with practical information and expert guidance on how to meet local demand through the creation of a micro-bakery.
Micro-bakeries make bread, cakes and pastries for direct retail, wholesale or food markets. Offering low food miles, fresh products and the opportunity for people to 'shop local', these businesses are thriving in many communities.
The course is delivered by Ian Waterland, who has established and runs a successful bakery in Leicestershire. Ian is a past student of the School, gaining a distinction in our Advanced Diploma in Artisan Baking. Since graduating in 2014 Ian has set up his own micro-bakery and has a wealth of experience and expertise to share. Under Ian’s guidance you will cover the following topics:
- Key ingredients for a successful business
- Space planning
- Equipment options and dos and don'ts
- How to discover and meet local demand
- Legal and statutory requirements
- How to grow a customer base
- How to operate smoothly and efficiently
- Stock control
- Production planning
- Future proofing
- Financial considerations
Students are invited to bring along their bakery ideas or plans, so they can be explored and developed during the course. There will be opportunities for group and one-to-one discussion and questions.
The School of Artisan Food is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.
There will not be any practical baking involved in this course. Refreshments will be available throughout the day, as well as a light lunch.
09:30 - 16:30